Ingredients

Directions

Preheat oven to 400 degrees. Bake the potatoes until tender. Cool, then peel and discard the skin and dice the flesh.

Melt the butter and saute the leeks, celery, and carrot until translucent. Add the broth, potatoes and bring to a simmer with the salt and pepper. Cook 30-45 minutes. In a bowl whisk together the half and half and flour. Add to the soup and return to a simmer. Cook for 15-20 more minutes.